Rhubarb & Custard Muffins with Hazelnut Crunch Crumble Topping
The Great British Rhubarb Recipe Round-Up
Fish & Chips, Blackberry & Apple, Strawberries & Cream, Sausage & Mash, Steak & Chips, Liver & Onions, Roast Beef & Yorkshire Pudding and Rhubarb & Custard.…….all of these recipes and ingredients are marriages made in heaven, and of them all I think rhubarb and custard is my favourite, on the sweet front that is. With several crowns (all from Yorkshire, home to the Rhubarb Triangle) in our garden all doing well this year, I thought it was time to share a few rhubarb recipes.
As well as creating lots of new rhubarb recipes, I also asked my good friend Janice (Farmersgirl Kitchen) if she’s like to co-host a little rhubarb challenge, and so The Great British Rhubarb Recipe Round-Up was born…….anyone who has any rhubarb recipes, or who wants to create some new recipes, can join in and add their recipes to our Blog Hop and Linky Party challenge…..and between us all, we’ll get all of our rhubarb recipes out there for all to share!
Before I carry on, I must just share one of my all time favourite sweets, a two-toned boiled sweet that has my taste buds tingling just thinking about it, Rhubarb and Custard Sweets (or sweetie)……as seen above, and beloved of all tuck shops and village sweet shops. I remember running down to our local sweetie shop after school, with a threepenny piece burning a hole in my pocket, for a “quarter” of rhubarb and custards. I am sure that no rhubarb was ever used in making these sweets, but I still love their tart and creamy combination.
But back to my TWO recipes today, I am sharing my recipe for Roasted Rhubarb as well as my recipe for Rhubarb & Custard Muffins with Hazelnut Crunch Crumble Topping. If you roast a batch of rhubarb, you can keep it in the fridge for a few days and then have a ready supply of the red stuff for cakes, desserts, pies, crumbles and even cordials and cocktails. Roasting rhubarb intensifies the flavour and also helps to keep its shape too. Once roasted, you can then freeze it too…..I always have a batch or two in the fridge or the freezer.
Before I go, do have a look at my recipe for Rhubarb & Custard Muffins with Hazelnut Crunch Crumble Topping, these are just genius, with rhubarb and custard in a muffin AND with a crumble topping, they cover all the bases for this classic flavour combination. I was delighted how these turned out and since making a dozen over the weekend I’ve made a second batch for the freezer. Roasted rhubarb is mixed with the muffin batter then a goodly dollop of cooked custard is “hidden” in the middle of the muffin before a hazelnut crunchy, crumble topping is added as the final flourish.
They work so well as a “cake” and as a warm pudding too, it’s up to you how you decide to serve them. That’s all for today, see you later in the week, with more recipes and news, Karen
The Rhubarb Triangle is a 9-square-mile (23 km2) triangle in West Yorkshire, England between Wakefield, Morley and Rothwell famous for producing early forced rhubarb. It includes Kirkhamgate, East Ardsley, Stanley, Lofthouse and Carlton. The Rhubarb Triangle was originally much bigger, covering an area between Leeds, Bradford and Wakefield. From the first decade of the 20th century to 1939 the rhubarb industry expanded and at its peak covered an area of about 30 square miles (78 km2).
Rhubarb is a native of Siberia and thrives in the wet cold winters in Yorkshire. West Yorkshire once produced 90% of the world’s winter forced rhubarb from the forcing sheds that were common across the fields there.
In February 2010, Yorkshire Forced Rhubarb was awarded Protected Designation of Origin (PDO) status by the European Commission’s Protected Food Name scheme after being recommended by Department for Environment, Food and Rural Affairs (Defra)
(From Wikipedia, the free encyclopedia)
More Lavender and Lovage Rhubarb Recipes:
PLEASE join in with The Great British Rhubarb Recipe Round-Up and leave your recipe links below!